Creamy, cheesy, yummy!
I confess! Anything with cream cheese in it, I’m bound to love it. Years ago when I wanted to make Alfredo homemade I took to my cookbooks and the Internet. Almost all the recipes I came across called for heavy cream. I didn’t have heavy cream on hand and the craving for Alfredo was right then. I kept looking and found that some people used cream cheese. BINGO! I always used to have cream cheese on hand.
After consulting at least a couple dozen (not kidding) recipes for Alfredo calling for either heavy cream or cream cheese, I got to work in the kitchen. Over the years I have tweaked my original recipe, but for the most part, this is how it was when I first made it.
The amount of milk I use varies depending on how I want to use the sauce. If you like a thinner sauce, slowly add more milk, about an ⅛ of a cup at a time until you get to the desired thick/thinness. Or you may decrease back to 1 cup if you want it really thick for dipping chunks of bread or veggies into it as an appetizer. It’s your call!
2 (8oz.) cream cheese; room temperature
¾ cup butter or margarine; room temperature
1½ cups milk
½ cup fresh (or not) grated Parmesan cheese
2 cloves grated garlic or minced finely
⅛ tsp. salt +/-
⅛ tsp. ground black pepper +/-
Melt cream cheese and butter in a pan over a medium-low heat. Slowly whisk in milk until smooth. Add Parmesan cheese, again until smooth. Add garlic, salt, and pepper. Simmer for about 5 minutes. Serve as desired, as a dipping sauce, over noodles, however you desire.